Sunomono is a Japanese salad made with sliced cucumbers in a tangy dressing; you may have seen it on the menu at your favorite sushi restaurant. If you dice the cucumbers, sunomono becomes a salsa that makes a lively accompaniment to fresh oysters, seared tuna steaks, or fried soft-shell crabs. Feel free to experiment with this simple recipe, adding shreds of dried seaweed or toasted sesame seeds.
Ingredients
- 2 small cucumbers, peeled, seeded, and diced
- 3 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 tsp crushed red chile flakes
- salt to taste
Servings: cups
Instructions
- In a bowl, toss the cucumbers with the rice wine vinegar and sugar. Add salt to taste. Marinate the salad for at least 20 minutes. Taste again, adjust the salt and sugar, if necessary and serve.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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